CAULIFLOWER JUMBALAYA

CAULIFLOWER JUMBALAYA

Jumbalaya or Jambalaya is a traditional creole recipe full of flavour and heat and can be tailored and adapted according to the chef's palate. As long as you incorporate The 'holy trinity' of onions, peppers and celery other optional traditional extras include andouille sausage, pork, chicken and seafood.

We have made up our own low carb version perfect for those on Keto and Paleo diets, substituting the rice for cauliflower for a filling and incredibly healthy meal.

Course
Main Course

Cuisine
American

Keyword
healthy, jambalaya, jumbalaya, keto, low carb, paleo

Prep Time10minutes

Cook Time30minutes

Total Time40minutes

Servings4

Authorjacksmeatshack

Ingredients

1headcauliflowergrated, bashed or using a food processor to grind into "Cauliflower rice"

2peppers

2onions

4celery stalks

3chicken breasts

1pack of cooked prawns

1tbspJack's Meat Dustor your favourite cajun seasoning

200mlchicken or vegetable stock

Instructions

Prepare you veg by dicing smalls pieces of pepper, celery and onions then cook in a cast iron skillet on a medium heat using a low calorie cooking spray.

Prepare your cauliflower rise in your favourite way; this can be using a grater, placing in a zip lock bag and bashing with a rolling pin or using a pulse on a food processor. Set aside.

Coat the chicken breasts in Jack's Meat dust and griddle or grill until cooked through.

When the vegetables are golden add the cauliflower. Allow to brown off slightly then add the stock to the skillet to simmer on a low heat.

dice up your cooked chicken breasts and add to the vegetables with the prawns.